ready... set... go!
19,000 BTU's, hard at work
the finished product!
w/o further ado:
1 lb spaghetti
¼ c olive oil
3 shallots, chopped
3 cloves garlic, minced
¾ c chopped sun-dried tomatoes
1½ c pinot grigio (or any other fairly dry white wine)
1 lb shrimp, peeled and deveined
2 lb clams, washed
1 t salt (sea salt please!)
1 t freshly ground black pepper
2 c baby arugula
bring a large pot of salted water to a boil over high heat. add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. drain pasta.
meanwhile, heat the olive oil in a large heavy skillet over medium heat. add the shallots and the garlic and cook for 3 minutes, until tender but not brown. add the sun-dried tomatoes and cook for another minute. add the wine, shrimp, and clams. bring the liquid to a boil. reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 5 minutes.
add the spaghetti to the seafood mixture. add the salt and pepper and stir to combine. add the arugula. stir gently and place on a serving platter. serve immediately.